light(1) (iou) and Asparagus ' cappuccino' soup (recipes)

light(1) (iou)

light adverb2.OE-E18.
[Old English leohte (= Old High German liohto), formed as LIGHT adjective2.]
Brightly, clearly.

Asparagus ' cappuccino' soup (recipes)

Serves 1

Preparation time

less than 30 mins

Cooking time

10 to 30 mins

Ingredients

1 tbsp olive oil½ onion, finely chopped1 garlic clove, finely chopped100g/3½oz asparagus, chopped250ml/9fl oz hot vegetable stocksalt and freshly ground black pepper2 tbsp double cream2 thin slices ciabatta, toasted, to serve

Method

1. Heat the olive oil in a medium saucepan, add the onion and fry gently for five minutes, or until soft.2. Add the garlic and cook for one minute.3. Add the asparagus and cook for three minutes, or until softened.4. Add the stock, season with salt and freshly ground black pepper and bring to the boil. Reduce the heat and simmer for five minutes, then stir in the cream.5. Use a hand blender to blend the soup until smooth.6. To serve, pour the soup into a cappuccino cup and serve with toasted ciabatta.

Other ways:

Serves 1

Preparation time

less than 30 mins

Cooking time

10 to 30 mins

Ingredients

1 tbsp olive oil½ onion, chopped2 tsp chopped fresh rosemary leaves handful asparagus, chopped4 tbsp milk2 tbsp chopped fresh parsley salt and freshly ground black pepper1 tsp chopped fresh chives, to serve

Method

1. Heat the oil in a saucepan and gently fry the onion until softened but not coloured.2. Add the rosemary and chopped asparagus and cook for 3-4 minutes. Allow to cool slightly.3. Transfer the mixture to a blender and add the milk and parsley. Season, to taste, with salt and freshly ground black pepper and blend until smooth.4. To serve, reheat the soup if necessary, then pour into a cappuccino cup and garnish with chives.

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